Pop-in-the-Oven Beef Stew

This beef stew is one of my favorite wintertime meals.   Made with wholesome, real ingredients, you get a nice, healthy serving of meat and vegetables.  What could be better?   Well, my friends, it gets better.  What if I told you that all that you need to do is cut the vegetables, cube the meat, and that's it.  There is no browning of the meat required...just put everything in the pot and then pop it in the oven!  A few hours later you will have wonderfully browned, tender meat and vegetables.  

There is really no right or wrong way to make this recipe.  If you favor carrots over potatoes, for example, adjust amounts accordingly.  I loathe celery, so I add a minimal amount.  The original recipe calls for 8 ribs, so if you love celery, knock yourself out.  I love that, for a majority of the time, this is hands off ~ great for entertaining, allowing for time to be spent with guests instead of in the kitchen.

Pop-in-the-Oven Beef Stew is perfect for any lazy Sunday, for entertaining, for whatever reason, it is simply delicious. 

  

Pop-in-the-Oven Beef Stew

Yields 8 servings

2 pounds lean, boneless beef stew meat, cut into 1 1/2 inch cubes

2 ribs celery, cut into 1-inch chunks

1 1/2 pounds baby carrots

1 pound Yukon gold potatoes, cut in quarters or eighths, depending on size

2 large onions, peeled and cut into chunks (varying sizes is fine)

1 cup water

1 packet instant beef boullion (OR use 1 cup beef broth, and eliminate 1 cup water)

1/3 cup instant tapioca

1 teaspoon salt (to taste)

1 teaspoon ground black pepper (to taste)

1 teaspoon dried basil

6-8 cloves garlic, minced or grated

1 (28 ounce) can whole tomatoes, including juices

1. Preheat oven to 325 degrees.
2. In a very large Dutch oven, stir water, beef boullion and tapioca until combined.  Stir in salt, pepper, basil and garlic.  (You're essentially making the base for the "sauce")
3. Open can of tomatoes.  Using a kitchen sheers, coarsely cut tomatoes while in the can.  Pour tomatoes, including juices, into Dutch oven and stir.  
4. Alternately add beef, celery, carrots, onions and potatoes to Dutch oven, folding and stirring to make sure everything is coated.  
5. Cover and pop in the oven for 2 1/2 to 3 hours, or until meat and vegetables are tender. 

Adapted from The Best of Byerly's